A stack of eight welsh cakes, coated in sugar, on a yellow background, with one extra cake resting to the side of the stack.

Marvellous Mint Choc Welsh Cakes

This recipe, courtesy of @baking_with_kids, has given classic Welsh cakes a minty makeover by replacing traditional sultanas with mint choc chips. The fresh, minty kick in these Welsh cakes is a perfect spring pick-me-up, not only for Saint David’s Day but all year round. Shaped like a scone with the sweetness of a pancake, these fluffy, sugary little treats are wonderful alongside a cuppa.

16 minutes

Serves 8 people


  • 300g self-raising flour
  • 150g butter
  • 100g caster sugar
  • 100g mint chocolate chips
  • 1 Free Range Ethical Egg
  • A few spoonfuls of extra butter (for cooking)
  • A few spoonfuls of extra caster sugar (for decoration)


  1. In a large bowl, rub together the flour and butter into a crumbly texture.
  2. Add the caster sugar and mint chocolate chips, then stir. Once the sugar and chocolate chips are well incorporated, add the egg and mix until the dough comes together. If it is too dry, add a splash of milk, but ensure that the dough stays firm.
  3. Roll out the dough on a floured worktop, until it’s around 1cm thick.
  4. Cut the dough into shapes using a cookie cutter. We’ve gone with a traditional, circular shape, but you can also use a flower or heart outline, for an extra nod to the joy of spring!
  5. In a frying pan, melt a teaspoon of butter and fry the cakes over a low heat. Cook for 5-6 minutes on each side. Whilst they are cooking, tip a few spoonfuls of sugar onto a plate, to prepare for the final step.
  6. Once the Welsh cakes are a sunny, golden colour, tip them onto the sugary plate and gently flip them over, to ensure an even sugar coat on both sides.
  7. They can be left to cool and eaten later, however we recommend enjoying them warm and fresh from the oven, with a cup of tea.